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13 p, 2.2 MB A Comparative Study of Benchtop and Portable NIR and Raman Spectroscopic Methods for the Quantitative Determination of Curcuminoids in Turmeric Powder / Khongkaew, P. (Burapha University) ; Cruz, Jordi (Escola Universitària Salesiana de Sarrià) ; Bertotto, J.P. (Universitat Autònoma de Barcelona. Departament de Química) ; Cárdenas, V. (National Institute of Metrology) ; Alcalà Bernàrdez, Manel (Universitat Autònoma de Barcelona. Departament de Química) ; Nuchtavorn, N. (Mahidol University) ; Phechkrajang, C. (Mahidol University)
Turmeric consumption is continually increasing worldwide. Curcuminoids are major active constituents in turmeric and are associated with numerous health benefits. A combination of spectroscopic methods and chemometrics shows the suitability of turmeric for food quality control due to advantages such as speed, versatility, portability, and no need for sample preparation. [...]
2022 - 10.3390/foods11152187
Foods, Vol. 11, Núm. 15 (August 2022) , art. 2187  
Detailed record - Creative Commons

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